1 double crust pie crust (use your favourite recipe or store bought)
Egg wash: 1 egg yolk, beaten + 1 tbsp. water
TIP: For an extra moist and tasty filling, use ground dark meat as your base.
Pre-heat oven to 425°F (218°C).
Mix 2 tbsp. water with the baking soda and the salt until dissolved.
Mix into the ground turkey and set aside.
Heat olive oil in a large frying pan over medium heat.
Add the onions and sauté until golden brown, 10-12 minutes.
Add the garlic and the spices.
Cook for 2-3 minutes until the garlic is cooked through and the spices are incorporated.
Add the broth and the potatoes.
Bring the mixture to a low simmer until the potatoes are tender and cooked through and most of the broth has been absorbed, leaving a thick sauce behind, 20 – 25 minutes. Add water if necessary to ensure the mixture does not dry out.
Add the ground turkey and cook over medium heat until the meat is cooked through and is no longer pink, 10-15 minutes. Stir the mixture during cooking to break up any pieces into a small crumble. Once cooked, remove the bay leaves and discard. Set the mixture aside and let cool to room temperature before filling your piecrust. The filling can be made ahead to this point and frozen.
Line a 9-inch deep-dish baking dish with your bottom crust. Fill with the cooled turkey mixture.
Top with the other layer of piecrust and cut slits into the pastry to ensure the steam escapes while cooking. Brush with the egg wash.
Bake for 15 minutes at 425°F (218°C) until the crust is a light golden brown. Lower heat to 350°F (177°C) and continue to bake for an additional 20 minutes.
Let cool for at least 30 minutes before slicing and serving.
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